Winter Charcuterie Board

Winter Charcuterie Board

Winter Charcuterie Board

I’m not going to lie, I’ve been known to make a mean charcuterie board. While Alec creates 90% of the recipes we share, this is the one thing I am going to take 100% credit for. Mayyyybe it has something to do with the fact that I don’t have to actually cook anything and it’s really all about the styling (and of course the cheese).

Charcuterie boards are the staple to any gathering year round. My favorite part about them is that the possibilities are endless!

Picking the cheeses: For this board I used 5 different kinds of cheese all from Trader Joe’s. If you don’t have access to a TJ’s, no worries! All of these (or types close to) can be found at most grocery stores or speciality cheese shops. The key is to include a variety of cheese and meats as well as other bite sized pairings.

Boursin -A soft, spreadable, garlic and herb cheese. This one is always a crowd pleaser and the first to disappear

Toscano Cheese with Black Pepper - This is a great stand alone cheese

Unexpected Cheddar - A trader joe’s best seller.

Brie - A classic spreadable french cheese.

What You Will Need:

Manchego

Boursin

Toscano Cheese with Black Pepper

Unexpected Cheddar

Brie

Prosciutto

Pepperoni

Dried Cranberries

Marinated Olives

Almonds

Honey

Rosemary & Thyme for Garnish

When it comes to the arrangement of the board, the key is to fill in all the “blank spaces”. I like to start with the cheese, placing them far enough apart, followed by the meat, and then filling in the rest with crackers, dried fruit, honey, and the nuts. When in doubt, herbs make the best space fillers!